I love winter squash risotto and make it often this time of year. Pictured above is what I believe is an Ambercup squash (as Leslie pointed out when I ran into her at the farmer’s market, there are several that look similar but are not all the same). Rather than roasting the squash and adding at the end of the process, I peeled and diced it, adding it in the beginning of the cooking process so the squash cooks with the rice.
2 c diced squash
2/3 c small dice onion
3/4 c Dry Vermouth/white wine
4 c chicken stock, plus more if needed
3/4 c aborio rice
Toasted, chopped walnuts
Add 1 T butter and 2 T olive oil to a heavy bottomed pan and sautee onions for a few minutes on medium, then add the diced squash. Cook for about 5-7 minutes, add the aborio rice, stir and cook a minute and add 3/4 cup wine or vermouth. Stir until it is absorbed.
With this preparation, the squash absorbs lots of the normal liquid quickly, so I have added 1/2 the stock immediately and kept the dish cooking at a good simmer. Stirring often. Add 1/2 c stock thereafter until the rice is al dente.
Add a little cheese, a pat of butter and some rosemary, stir well. Top with a sprinkle of walnuts.